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Dead Man Walking: Walk Harder and Cook Better [Herpes]

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that's fine. that steak got what was comin to it. the quality of the steak usually does not determine the best cooking method, but the cut does. as i'm never fond of long descriptions, here's a chart. i really like this chart. it's huge!

the one thing I'll disagree with on that chart is flank being cooked in liquid. FUCK THAT NOISE. Marinade, yes! But then you grill or broil that son of a bitch and get a nice sear on it. DO NOT FUCKING BRAISE A FLANK I WILL FUCKING MURDER YOU.

My local Costco has awesome meat and it's damn cheap. I can get freshly-butchered beef tenderloin for $9/lb, usually. Most i've seen it is $12. They usually have a good selection of t-bones and strips too. You'll be buying multiple pieces in a package, so freeze the rest. Get the ziploc bags that you can suck the air out of with the little pump and save those babies for a rainy day.

Good beef cheap. and they sell beer too. so there you go.

there's no excuse for crap beef. I'd rather have a well-cooked steak and room-temperature water than a six-pack of Smithwick's and shoeleather.

the one thing I'll disagree with on that chart is flank being cooked in liquid. FUCK THAT NOISE. Marinade, yes! But then you grill or broil that son of a bitch and get a nice sear on it. DO NOT FUCKING BRAISE A FLANK I WILL FUCKING MURDER YOU.

yeah, that chart also mentions nothing of tenderizing either. great things come from beating some of those tighter cuts into submission.

Oh man, we heated up the leftovers from last night. I swear it tastes better now that the flavour has set in. This weekend definitely doing the cauliflower Friday or Saturday (maybe with a roast chicken) and I'd like to try one of the corn breads since I'm making chili Sunday.

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cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular

Putting the finishing touches on the two entrees for this first round.

I decided to do pulled pork, and Red Beans and Rice. Mainly because I'm already making Red Beans and Rice this weekend.

Now, here is the question. Who wants these? Keep in mind. If you say yes, I'd really prefer you make these BEFORE next Friday. WHich means you will take this recipe, buy everything, and cook it. Then write up your thoughts BEFORE 10/29.

Also Stale, I just noticed that your recipe for biscuits states baking powder without aluminum. The baking powder we have includes sodium aluminum sulfate. Can you tell me what effect the sodium aluminum sulfate has on the biscuits and why it's not desirable? Or were you never given an explanation why it's bad for the biscuits?

Also Stale, I just noticed that your recipe for biscuits states baking powder without aluminum. The baking powder we have includes sodium aluminum sulfate. Can you tell me what effect the sodium aluminum sulfate has on the biscuits and why it's not desirable? Or were you never given an explanation why it's bad for the biscuits?

I was always told the reaction between the aluminum sulfate and the acid from the buttermilk would affect the leavening.

Hmm..is it really supposed to be 1 TBSP of baking powder for 2 cups of flour? That seems excessive since it's usually 1 teaspoon per cup of flour. And as I understand it, usually less for recipes with buttermilk, not more.

but I'm still dubious on the no aluminum
it's just there as an acid salt to cause a delayed release of carbon dioxide, and if it doesn't use sodium aluminum sulfate, it's just using some other acid salt instead

but I'm still dubious on the no aluminum
it's just there as an acid salt to cause a delayed release of carbon dioxide, and if it doesn't use sodium aluminum sulfate, it's just using some other acid salt instead

entirely possible that back in the day, perhaps baking powder used something else with aluminum

entirely possible it's a folk-tale and has just been passed along

entirely possible it has no bearing at all. I just know it's what I use.

In very few cases I don't particularly care about the science behind something, this is one of them.

ZUCHINI BREAD IN THE OVEN. [tiny]with what I just realise was only two cups of flour...... I was wondering why I had so much liquid left over to mix in......[/tiny]

Suggestions.

Put all the drys at the top of the list and and put mixing the drys at the beginning of the recipe. Also make it say add the sugar and oil rather than oil and sugar.

This way it becomes one of my favourite recipes, one that only requires a single measuring cup.

I figured out a secret lazy way of chopping walnuts, if they come in a package, just beat the shit out of it. Much quicker.

Also I threw a tablespoon of run in there. Just cause.

Also if you do want to have raisins in there and don't have a spare four hours I have found a good compromise is to throw the rasins in a cup, half fill it with rum then fill the rest up with hot boiling water and they are good to go in like half an hour.

You might also want to note that two cups of grated zuchini is roughly one zuchini (I had no idea and bought two and didn't use the second at all)